Vegetable Curry Pot Pie

Vegetable Curry Pot Pie

Vegetable Curry Pot Pie

It’s Fall baby! It’s an to the end of the 100 degree days and a promise of beautiful colors, cool evenings and toasty campfires. It’s also comfort food season. Like pot pie comfort food. I’m all about the comfort food. Food needs to comfort your soul, needs to make you feel all warm and snuggly inside. It helps if that food also tastes great. There’s something about the warm, fragrant smell of curry, that makes my heart sing. Makes my tummy rumble, if you know what I mean. Anticipation! Let’s get this show on the road!

Here’s what you’ll need – One package of puff pastry. Take out one pastry and save the other for another use. Cover the puff pastry with a damp towel, so it won’t dry out.

puff pastry

Puff pastry

I forgot to cover mine up and the edges dried out. It still worked just fine, it was just a mess to look at. You’ll see that later. I share my mistakes as well as my success. So, do what I say, not what I do. Ok?

You’ll also need a few other things –

Veggie curry pot pie

Veggie curry pot pie fixings.

Some cauliflower florets, crimini mushrooms, onion, carrots, celery, frozen peas, vegetable broth, curry powder, flower, parsley, salt & pepper, and some heavy cream. My coop now offers organic milk from some of Alabama’s happiest cows. It’s great stuff. I even used that heavy cream to make the butter you’ll see later, too!

Place your cauliflower in a microwave safe dish.

microwaved cauflower

Ready to nuke

Add in 2 tablespoons of water, cover with plastic wrap, poke a vent hole in it and microwave for a couple of minutes until it’s crisp tender. Drain off the water and set it aside. If you’re not a fan of cauliflower, use a potato. Matter of fact, change out the veggies to what YOU like. It’s your pot pie after all.

Get out a large saute pan and melt some butter in it, over a medium heat. Add in the onions. Now is a good time to preheat the oven to 400º.

onions

Saute the onions

Cook for 2 minutes, then add in the carrots.

saute carrots

Add the carrots

After another 2 minutes, then add in the celery and mushrooms.

celery and mushrooms

Add the celery and mushrooms

Cook for 5 more minutes. While those are cooking, pour the cream and broth in a microwave safe cup and heat in the microwave for 2 minutes. You want it to get hot, but not boil. Set it aside.

cream and broth

Hot broth

Now, add more butter to the veggies in the pan.

butter in pan

Home made butter!

Add in the flour and curry powder.

Flour and curry

Flour and curry powder

Mix it up and cook for a minute.

Curry spice

Breathe deeply

Add in the hot broth mixture and stir it up.

add broth

Add broth mix.

Bring to a boil and cook until thickened, about 8 minutes.

making a sauce

Bubble, bubble

When it’s thickened, add in the cauliflower, frozen peas, parsley, salt and pepper –

add veggies

Frosty peas

and mix it all together. Turn off the heat.

combine mix

Stir it up.

Unfold the puff pastry on a lightly floured board. See how sad mine looks? I didn’t show it the love. It stuck all together and the edges dried out. But, I pinched the tears together and rolled it flat again. All fixed! Almost.

puff pastry

A sad puff pastry

Flip your pie pan upside down over the pastry and cut off whatever sticks out. Like this – hey, where’s that picture. Oh, I forgot to take it. Dang. So here’s a picture of my cutting tools instead. The pizza roller was the best choice for the job.

knives

Use the pizza cutter.

Butter the inside of a large pie pan.

pan butter

Butter your pan

Then, fill it with the vegetable curry mix.

fill the pan

Pour into pie pan.

Top it with the puff pastry, tucking in the sides.

top with pastry

Top with the puff pastry

Cut a couple of vent holes in the top of the pastry. You can cut some decorative leaves or whatever out of the pastry scraps. Just dampen the undersides and stick to the top of the pastry. I put my pie dish on a foil covered pan before I slid it in the oven. A little preventive boil over protection.

in the oven

Into the oven

Bake for about 25 minutes, but check it after 20 minutes. Don’t want the puff pastry to burn. When the top is golden brown and the pot pie has bubbled up around the edges, pull that baby out!

Vegetable Curry Pot Pie

All done!

Give it a little parsley garnish and call the crew in for dinner!

Vegetable Curry Pot Pie

Ready to serve

slice of Vegetable Curry Pot Pie

Yummy.

Vegetable Curry Pot Pie
Author: 
Recipe type: Casserole
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
A fragrant, curry and vegetable filled, puff pastry pot pie to welcome to cooler temperatures.
Ingredients
  • 1 package puff pastry
  • 2 cups cauliflower florets
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • ½ cup chopped celery
  • 8 oz crimini mushrooms, cut into quarters
  • 3 tablespoons butter - divided
  • 1½ cups vegetable broth
  • ½ cup heavy cream
  • 3 Tablespoons flour
  • 1 Tablespoon curry powder
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • ¼ cup fresh chopped parsley
  • 1 cup frozen peas
Instructions
  1. Preheat oven to 400 degrees F. Butter a large pie dish and set aside.
  2. Open box of puff pastry and remove one pastry. Allow pastry to come to room temperature, covered with a slightly damp paper towel. Re-wrap remaining pastry for another use.
  3. Place cauliflower and 2 tablespoons of water in a microwave safe dish. Cover with plastic wrap, poke a vent hole in it and microwave for 3 to 4 minutes until crisp tender. Drain, set aside to cool.
  4. In a saute pan, over medium heat, melt 1 tablespoon of butter and saute the onions. After 2 minutes, stir in the diced carrots. Cook for 2 more minutes, then, add in the celery and mushrooms. Cook an additional 5 minutes.
  5. While the vegetables are cooking, add the broth and cream to a microwave safe dish. Heat in microwave until hot, but not boiling, about 2 minutes. Set aside.
  6. Add 2 more tablespoons of butter to the vegetable mix, add in the flour and curry and cook, stirring, for 1 minute. Whisk in the hot broth mixture and cook until thickened, about 8 minutes. Add the salt and pepper. Mix in the steamed cauliflower, frozen peas and parsley. Turn off heat.
  7. Unfold puff pastry on a lightly floured cutting board. Pinch together any tears and press seams flat. If necessary, roll the pastry out to fit your baking dish. Place pie pan upside down on the pastry and trim puff pastry to fit.
  8. Pour vegetable curry mix into the buttered pie pan. Top with puff pastry, tucking in edges. If desired, cut decorative shapes out of the scrap pastry, dampen bottoms with water and attach to the pastry. Cut 4 vent holes in pastry for steam to escape. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Enjoy!

Red Dragon Pie

Red Dragon Pie

Red Dragon Beans

Aduki beans

Beans. We don’t give them enough respect. They’re easy to grow and available year around. Fresh, frozen, canned or dried. So many varieties. Limas, lentils, kidney, black eyed, garbanzo, soy and many, many more.

Not only are beans good for your heart, they also contain saponin compounds that appear to protect cells from cancer causing damage. Cancer facts. Women who eat beans two or more times a week have a lower risk of developing breast cancer. They’re full of flavonols for antioxidant activity and fiber for, well, you know what fiber does. Beans are on the low end of the glycemic chart, so are better for diabetics. Dark beans have the added bonus of being loaded with iron. Beans – is it any wonder they’re called the magical fruit?

This recipe pairs dried aduki beans with rice to form a complete protein. Throw in a mashed potato topping, covered in cheese and man, you’ve got it made. The aduki bean is also called the red dragon bean. If you eat them, you are blessed with the strength of a dragon. Couldn’t hurt, could it. Then, you could really mean this – Meddle thee not in the affairs of dragons, for thou art crunchy and tasteth good with ketchup!

Crunch, crunch.

slice out of a Red Dragon Pie

Red Dragon Pie

Let’s get to cookin’! Start with a ½ cup of beans in four cups of salted water. Bring to a boil and simmer for one hour. After they have simmered for 20 minutes, add in ¼ cup of brown rice and stir. Continue cooking until the beans are tender and the rice cooked. Drain over a bowl to save the broth. You’ll need to save one cup of broth.

aduki beans and brown rice

cooked aduki beans & brown rice

On to the mashed potatoes. Peel and dice up 4 medium to large potatoes. Add to a pot and cover with salted water. Boil until tender. Drain and return to the pot. Add some butter and cream. Mash away! If you like some lumps, leave some lumps. Lumps mean it’s real stuff, man.

mashed potatoes

mashed potatoes

Heat a large fry pan over medium heat. Pour in a little oil and add in a diced carrot, diced onion and some quartered white mushrooms.

Sauteed carrots, onions and mushrooms

Sauteed vegetables

Saute for about 5 minutes until they’re softened. Add in the beans and rice mixture. Sprinkle with the italian herbs. Add in the tamari sauce, the tomato paste and chili sauce.

condiments

Flavor!

Tomato paste in a tube. The world is a marvelous place. Pour in the reserved bean stock. Mix it all up. Add in some pepper and salt, if it needs any more salt. Simmer for 20 minutes, or until the juice is absorbed.

dragon beans and rice mix

Mix it all up.

Preheat your oven to 350º. Get out a nine inch pie dish and butter the sides and bottom. Spread the bean mixture in a even layer over the bottom.

dragon bean mix

layer the bean mix

Spread a layer of mashed potatoes over that, covering the beans completely and sealing to the edges with the mashed potatoes.

layer of mashed potatoes

add a layer of mashed potatoes

Lick potato spoon.

Shred 1 cup of cheese. I used fontina but you can use any hard cheese. Cheddar would be dandy! Sprinkle the cheese all over the top of the dish.

top with shredded cheese

top with shredded cheese

Bake for 30 minutes at 350º. If the top is not nicely browned after that time, run it under the broiler for a few minutes. You just gotta have a crunchy, toasty, cheesy pie top. You just have to!

Aduki Cottage Casserole

Toasty goodness!

Red Dragon Pie
Author: 
Recipe type: casserole
Cuisine: vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A savory sheppard type pie featuring aduki beans.
Ingredients
  • ½ cup dry aduki beans
  • ¼ cup brown rice
  • 4 medium to large potatoes. Butter & cream to mash.
  • 1 cup shredded fontina cheese
  • ½ cup carrot, quartered, then diced
  • ¾ cup diced yellow or white onion
  • 1 - 8oz package whole white mushrooms, cut into quarters
  • 1 Tbsp olive oil
  • 2 tsp mixed dried italian herbs
  • 1 Tbsp chilli sauce
  • 2 Tbsp tamari soy sauce
  • 2 Tbsp tomato paste
  • 1 cup of aduki/rice stock - reserved
  • Salt and black pepper to taste
Instructions
  1. In a medium sauce pan combine ½ cup of aduki beans in four cups of salted water. Bring to a boil and simmer for one hour. After they have simmered for 20 minutes, add in ¼ cup of brown rice and stir. Continue cooking the remaining 40 minutes, until the beans are tender and the rice cooked. Drain over a bowl to catch the stock. You'll need to save one cup of stock.
  2. Peel and chop 4 medium to large potatoes. Add to a pot and cover with salted water. Boil until tender. Drain and return to the pot. Add some butter and cream. Mash them up.
  3. Heat a large skillet pan over medium heat. Pour in the oil and add in the diced carrot, diced onion and quartered white mushrooms. Saute for about 5 minutes until they're softened. Add in the drained bean and rice mixture.
  4. Sprinkle with the italian herbs. Add in the tamari sauce, the tomato paste and chili sauce. Pour in the reserved bean stock. Mix it all up. Add pepper and salt to taste. Simmer for 20 minutes, or until the juice is absorbed.
  5. Preheat your oven to 350º.
  6. Get out a nine inch pie dish and butter the sides and bottom. Spread the bean mixture in a even layer over the bottom. Spread a layer of mashed potatoes over that, covering the beans completely and spread to the edges.
  7. Sprinkle the shredded cheese over the top of the dish. Bake for 30 minutes at 350º.
  8. If the top is not nicely browned after that time, run it under the broiler for a few minutes.

 

Sweet onion pie

Summer time means a plethora of onions are at the market. If you have a bag in the pantry waiting for something, then this is the recipe for you. This recipe came about more years ago than I care to admit. My father came home with the largest bag of Vidalia onions that I had ever seen. This was no mere five pound bag! Along with the mammoth bag of onions, he had a recipe booklet. My pie recipe evolved from one featured in the booklet.

First, you need a piecrust. Use a store bought one, or your favorite recipe for a one crust pie.


Roll it out and fit into a pie pan.


Preheat your oven to 425º.
Slice enough onions to get three cups worth.


Saute the onions in two tablespoons of butter or olive oil, until tender.


While the onions are cooking, get out your cheese. I used a combination of Pepper Jack and Monterey Jack. You can use any type of cheese you have on hand. It will still make a delicious pie! You need a total of one cup of shredded cheese.
Shred your cheese, taking care to keep all skin safely attached to your hand.


Arrange the cooked onions in the unbaked pie shell. Top with the cheese shreds.


Crack your eggs in a bowl, add the milk, – I used almond milk – salt and pepper. Whisk until combined. Pour over cheese and onion mixture.


Bake at 425º for 20 minutes. Reduce oven temperature to 350º, continue baking an additional 20 minutes or until a knife inserted in the center comes out clean.

Enjoy!

 

Sweet Onion Pie

Ingredients:

  • 3 cups thinly sliced sweet onions
  • 2 Tablespoons butter or olive oil
  • 2 eggs
  • 1 cup shredded cheese of your choice
  • ½ cup milk
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 – nine inch unbaked pie shell

Preparation:

  • Saute onions in butter/olive oil until lightly browned and tender.

  • Arrange cooked onions evenly in 9in unbaked pie shell. Top with the shredded cheese.

  • Beat eggs slightly. Add salt, pepper and milk. Whisk until combined. Pour over cheese and onion mixture.

  • Bake at 425º for 20. Reduce oven temperature to 350º, and bake an additional 20 minutes or until a knife inserted near the center comes out clean. Pie should be browned. Let stand for 5-10 minutes before cutting.